The ultimate cafe treat just got healthier. Our Protein Bread Banana Bread has all the moistness and sweetness of regular banana bread, without the high sugar load. Only 8g carbs and 12g protein per slice.
By Joanne
Print- Prep 10 MINS
- Cook 70 MINS
- Yields 12
Ingredients
1 packet (340g) of Plant-Based Protein Banana Bread
3 large overripe bananas (approx. 300g)
3 eggs
1/3 cup (80ml) milk of choice
1/4 cup ( 60ml) 60 melted butter or coconut oil
Extra banana to decorate (optional)
Important tip
Like other banana bread recipes, you’ll get the best tasting loaf by using overripe bananas – brown and spotty are ideal!
Recipe tweak
Add 100g of chopped walnuts for a beautiful banana and walnut loaf.
Directions
1Preheat a fan-forced oven to 160°C and line a small loaf tin (9cm x 20cm) with baking paper, or use a silicone loaf tin. Using a fork, roughly mash the banana in a bowl.
2Empty the packet of banana bread mix into a large bowl. In a separate bowl, whisk together eggs, melted butter/oil, milk and mashed banana.
3Pour the wet mix into the dry mix and gently fold until just combined.
4Pour the batter into the lined loaf tin. Use a spatula to ensure no mixture is wasted.
5Spread out the mixture and decorate with extra banana (optional)
6Place on the top shelf of pre-heated oven and bake for 70 minutes. Check with a skewer and if needed, bake for another 10 minutes. After baking, remove from tin and place on cooling rack.
Chill & Slice
1Protein Banana Bread must chill for at least 2 hours before slicing with a sharp serrated bread knife. For best results we recommend chilling overnight, wrapped in a tea towel before slicing.
Storage
1Protein Banana Bread must be stored in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) in sandwich bags for up to 3 months.
